Recipe Details
Ingredients
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2tablespoonsvegetable oil
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1mediumonion, diced
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2teaspoonsdried oregano
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1teaspoonground cayenne pepper
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1(16 ounce) packagefrozen corn kernels
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2(14.5 ounce) cansMexican-style stewed tomatoes
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1(15 ounce) canpinto beans, drained
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1(15 ounce) cankidney beans, drained
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1 ½cupstomato sauce
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1cupwater
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2tablespoonstomato paste
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2teaspoonschicken bouillon granules
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½teaspoonsalt
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¼teaspoonground black pepper
Cooking Directions
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Heat oil in a large pot over medium heat. Add onion; cook and stir until softened, about 5 minutes. Stir in oregano and cayenne pepper; cook until fragrant, about 1 minute.
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Add corn, stewed tomatoes, pinto beans, kidney beans, tomato sauce, water, tomato paste, bouillon, salt, and pepper; stir to combine. Cook until heated through and slightly thickened, 10 to 15 minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories391 | |
| % Daily Value * | |
| Total Fat 7g |
8% |
| Saturated Fat 1g |
5% |
| Sodium 1310mg |
57% |
| Total Carbohydrate 71g |
26% |
| Dietary Fiber 20g |
70% |
| Total Sugars 12g |
|
| Protein 19g |
37% |
| Vitamin C 22mg |
24% |
| Calcium 148mg |
11% |
| Iron 7mg |
37% |
| Potassium 1275mg |
27% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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